why a stout???

Question

I started drinking stouts and now I can't drink pale beer. It just doesn't taste right. How do they make a stout, and why do other beers just not taste right anymore. (Although I do still like a Hefferweisen(SP?) every now and again.

Answer 1

There is a world of beer out there. Do you like all kinds of stouts? Smooth, sweet, robust, imperial? Know the difference. The difference between, say, Dogfish Head World Wide Stout and Guinness is about as big as the difference between fine brandy and grape juice. If you're only drinking the mass-produced smooth stouts, you've fallen into it because they're smooth and easier to drink.

Pale beers aren't necessarily crap though. Had IPAs? India Pale Ale? There are some really good ones out there. They're more bitter though, and since your other beer of choice is a wheat beer, I'm guessing you have kind of sensitive taste buds when it comes to beer.

Guinness is decent for a mass-produced beer. Try Murphy's or, even better, Young's Oatmeal or Double Chocolate Stout.

If you like wheats, try Hacker Pschorr, Weihenstephan Hefeweiss or a Hoegaarden.

And then if you're feeling experimental, try the old ales, IPAs, Belgians, Trappists, Scottish Ales, and for the love of God, try every microbrew you can get your hands on.

Answer 2

It's all in the ingredents. I'm not really sure what makes a stout, well, stout, but I do know that most American Massproduced Swill (Bud, Coors, Miller) use rice as their primary food source for their yeast. This produces a "light, clean, crisp" flavor that reminds me of water. Most darker beers use wheat (your Heffeweisen is a wheat beer) barly, malt (roasted barly) and other hartier grains to feed the yeast. Hops are also a key to better tasting beers. Acording to the Sam Adams advert, most domestic beers use up to 6 oz of hops per barrel (over 50 gallons of mash) where Sam's uses 16 oz. If you go to this link www.rockbottom.com you can learn more about beers and find the closest Rockbottom to you. They are THE original resturant/brewery out of Colorado (home of the microbrew) gone national. Each resturant brews their own specitaly beers and they can anwer your question more specificaly. Also try The American Home Brewers Assication.

Answer 3

One I really enjoyed is Lion Stout, from Sri Lanka.

Stout is merely a term for a strong dark ale, originally it was "stout porter" to describe high alcohol porter ales.
Then they split and have two somewhat different, although very close brew styles.
Stouts usually have more of a chocolate hint to them.
There are a variety of stouts, http://en.wikipedia.org/wiki/Stout
will give you a desciption of the various kinds.

Ale is merely a beer brewed from barley malt with a top fermenting brewers yeast that ferments quickly.
Lagers such as and Budweiser and Miller and the like, use bottom fermenting slow acting yeast in cool conditions, they are then stored.

Answer 4

Any dark beer or heavier will do me. I'm all about the beer stouts. I'm not much of a liquir man myself.

Try Murphy's Irish Stout. It's about as dark as they come. It has a nice smooth taste and very less carbonation.

It tastes really good. If your area sells it somewhere, try it out.

MJ

Answer 5

You have developed a taste for bottom brew heavy hopp beer. Cingradulations! No more piss-water beer for you. Throw out the trailer park BudLight.

You should try Porters, the flavor will be heavier, but you will enjoy the hopps and the aroma.

Answer 6

There is more flavor in a stout...pales just don't have it.

Congrats and welcome to the real world of beer drinking!

Answer 7

A meal in a glass.

Answer 8

Its a thick Irish beer and I hate it

Answer 9

it is in the family and only thing better is voka